Scallop, Shrimp, Potato and Cabbage Salad

Method

1. Cut the cabbage into a fine julienne. Blanch in salted boiling water for 30 seconds, then drain and set aside. Reserve a handful of raw cabbage for garnish.
2. In a large pan, heat a drizzle of extra virgin olive oil over high heat. Sear the shrimp and scallops for about 30–60 seconds until golden, then remove and set aside.
3. In the same pan, add a knob of butter and the leftover cooked potatoes. Add a clove of garlic (lightly crushed), a sprig of rosemary, and a pinch of salt. Sauté until the potatoes are hot and slightly crispy.
4. Return the shrimp and scallops to the pan. Add chopped chili pepper (to taste) and toss everything together. Adjust salt and pepper.
5. Plate the mixture. Garnish with the reserved raw cabbage (for crunch), fresh basil leaves, and a drizzle of your favorite sauce (optional). Serve warm or at room temperature.
6. Optional: Add cooked pasta (e.g., penne or fusilli) to the pan and toss to create a first course.